Negroni Poached Peaches
- 1-1⁄2 c Gin
- 1-1⁄2 c Campari
- 1-1⁄2 c Sweet vermouth
- 1 c Agave
- 2 ea. Vanilla beans
- 1 ea. Lemon, zested
- 1 ea. Orange, zested
- 1/2 c Water
- 4 ea. Semi-ripe peaches
- Crumble (recipe follows)
- Whipped cream, as needed
- Blackberry sorbetto, if desired
Combine all ingredients, except peaches, crumble, whipped cream and sorbetto, in a saucepan; heat until warm.
Halve, pit and place peaches cut-side down in the pan and cover with parchment. Simmer for 5 minutes. Flip peaches so that they are evenly coated. Remove from heat when easily pierced.
Grill peaches to mark and serve with whipped cream, crumble and sorbetto if using. Drizzle remaining poaching liquid on top for additional flavor. Makes 8 servings.
To make crumble: in a food processor, combine 1 cup flour, 1⁄2 cup brown sugar, 3⁄4 cup rolled oats, 4 ounces cubed cold butter, 1⁄2 teaspoon baking powder, 1⁄2 teaspoon cinnamon and 1⁄4 teaspoon kosher salt; pulse until ingredients start to clump. Spread mixture onto a parchment-lined baking sheet and bake in a 350°F heated oven to for 10 minutes, stir, and bake until mixture is golden brown.
Pastry Chef Alisha Ivey, Il Solito, Portland, OR, from Food Fanatics Magazine